Tag: sweet laurel

Grain Free Overnight Oats \\ Sweet Laurel

This is a spin off the ever popular ‘overnight oat’ breakfast scenario, minus the oats! I feel best eating 100% grain free, and all our recipes and baked goods at Sweet Laurel are grain free in entirety. This recipe uses shredded coconut and chia, making a delicious and nutritious breakfast, even Nico loves it!

Overnight Oats \\ Sweet Laurel

Overnight Oats \\ Sweet Laurel

Overnight Oats \\ Sweet Laurel

Overnight Oats \\ Sweet Laurel

Paleo/Grain-Free Overnight Oats 


 

Ingredients:

1/2 cup chia seeds

3/4 cup hemp hearts

1 cup shredded coconut

2 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon Sweet Laurel Vanilla Extract

1 tablespoon honey or maple syrup (or other sweetener of choice)

1 cup organic coconut milk

1 cup hot water (at least 200 degrees)


 

Directions:

Mix chia seeds, hemp hearts and shredded coconut in a medium-sized bowl. Sprinkle in cinnamon, ginger, vanilla extract and sweetener of choice. Add hot water and stir. Add coconut milk and allow to sit in fridge overnight or for at least 8 hours.

Sprinkle with gogi berries, mulberries, shredded coconut flakes, bee pollen or even extra hemp hearts! Serve with superfood toppings and enjoy.

Mango Chia Seed Pudding \\ Sweet Laurel

Nothing like a simple and refreshing recipe to start off the new year! This is one of our favorite takes on the classic chia seed pudding.

Mango Chia Seed Pudding \\ Sweet Laurel

Mango Chia Seed Pudding \\ Sweet Laurel

Mango Chia Seed Pudding \\ Sweet Laurel

Mango Chia Seed Pudding 

Serves 2


Ingredients:

 

1 cup coconut cream (fat solids from coconut milk)

1/2 cup fresh mango, cubed into 1/2 inch cubes

1 tablespoon honey (optional)

3 tablespoons chia seeds


Directions:

In a bowl whisk together all ingredients until well mixed. Pour into two 4 ounce glass jar and cover with lid. Store in fridge overnight. Enjoy within 3 days!

Cranberry Kombucha Mocktail \\ Sweet Laurel

Mocktails are sometimes necessary. We love making fun mocktails that are pregnant mama and kid approved! Try different flavors of your favorite kombucha to mix it up a bit.

Kombucha Cocktail \\ Sweet Laurel

Kombucha Cocktail \\ Sweet Laurel

Kombucha Cocktail \\ Sweet Laurel

Kombucha Cocktail \\ Sweet Laurel

Cranberry Kombucha Mocktail


 

Ingredients:

1 quart unsweetened cranberry juice, refrigerated

1 quart freshly squeezed orange juice, refrigerated

1 bottle of your favorite kombucha

To garnish:

Frozen cranberries

Orange


 

Directions:

Pour a bit of cranberry juice, orange juice, and kombucha in a cocktail shaker and shake for 1 minute. Pour into cocktail glass and top with frozen cranberries and freshly sliced oranges.

Maple Candy \\ Sweet Laurel

This recipe was inspired by English Toffee. Here’s a paleo, refined sugar-free version of the delicious treat, It doesn’t have the firm ‘bark’ texture of English Toffee, but definitely has ALL the flavor. Once cut, keep refrigerated until serving for best results. Enjoy!

Maple Candy \\ Sweet Laurel

Maple Candy \\ Sweet Laurel

Maple Candy \\ Sweet Laurel

Maple Candy


 

Ingredients:

16 tablespoons grass-fed butter *

1 cup maple syrup

1 tablespoon vanilla extract

2 cups coarsely chopped almonds (divided)

1/2 cup chocolate chips (recipe below)


 

Directions:

Melt butter and maple syrup in saucepan over medium to high heat. Allow to come to a soft boil. Bubbles will deep brown.

Remove from heat and stir in vanilla extract, then 1/2 the almonds. Pour onto a baking sheet lined with parchment paper.

Top with chocolate chips. After two minutes, spread chocolate chips evenly over toffee. The chips will be melting.

Top with remaining almonds and put in refrigerator until nice and firm. Break into small pieces and enjoy!


 

Homemade chocolate chips


 

Ingredients:

4 ounces unsweetened baking chocolate (100% cacao)

1 tablespoon maple syrup (or more depending on how dark you like it)

Directions:

Break baking chocolate into one-inch piece and place in a thick saucepan or double boiler. Melt baking chocolate over a very low heat.  When melted, add agave and stir.  Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches.  Place parchment in freezer. Once hardened (will take a few minutes), break off pieces and use as needed.  Store in freezer.

*Unfortunately, coconut oil or ghee will not work as a substitute for this recipe

Pumpkin Cheesecake \\ Sweet Laurel

Dairy-free dreams come true with this cheesecake. My husband Nick is a cheesecake guy. It is his favorite dessert, and if he is craving a really special treat, cheesecake is usually at the top of his list. When we changed our lifestyle to be grain-free, dairy-free, and refined sugar-free, I needed to figure out an alternative to the classic dessert, and one that Nick would love just as much as the dairy and sugar full version. After lots of testing, I came up with this recipe. And as a little teaser, the Sweet Laurel Cookbook has a delicious version of this recipe, Creamy Cheesecake, which I’m excited to share with you when it comes out April 3. But for now, here’s my pumpkin spice and everything nice version!

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Yields 1 Cheesecake


To make the crust:


Ingredients:

2 cups pecans or almonds, or nut flour

1/4 cup maple syrup

1/4 cup coconut oil, melted

1/2 teaspoon Himalayan pink salt


Directions:

Preheat oven to 350.

Prepare a springform pan by lining the base with parchment paper and greasing the sides with coconut oil.

In a food processor, blend the nuts, maple syrup, coconut oil and Himalayan pink salt. Press into the base of a springform pan. Bake 10 minutes. Allow to cool while you prepare your filling.


To make the cheesecake filling:


Ingredients:

1 cup coconut yogurt

1/4 cup maple syrup

2 tablespoons date paste, or 3 pitted dates

3/4 cup pumpkin

2 eggs

2 tablespoons arrowroot powder

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg


Directions:

In a blender, pulse the coconut yogurt, maple syrup, pumpkin, and date paste together until mixture is congealed. Pour into a bowl, and beat coconut yogurt mixture with eggs using a hand whisk or stand mixer. Slowly add arrowroot powder, lemon juice, vanilla extract, and spices. Mix until batter is well incorporated.

Pour into cooled pie crust and bake at 350 for 45 minutes. Remove from oven and allow to cool completely.

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Best Sweet Potato Fries Ever \\ Sweet Laurel

I tricked Nick with these fries. He used to think sweet potatoes were one the nastiest things ever (can you imagine?). Now these fries are his side of choice. A few years into our marriage and I had enough with the anti-sweet potato antics. I decided to make a batch of fries using white sweet potatoes, which look almost identical to regular potatoes and see if he’d notice a difference. Is that mean? Well, see if you can tell the difference. Bake these up and you’ll see (and taste) why!

Best Sweet Potato Fries Ever \\ Sweet Laurel

Best Sweet Potato Fries Ever \\ Sweet Laurel

Best Sweet Potato Fries Ever \\ Sweet Laurel

Best Sweet Potato Fries Ever \\ Sweet Laurel

Yields 4 servings


 

Ingredients:

4 pounds sweet potatoes (I use the white ‘Hannah’ or ‘Japanese’ sweet potatoes)

1/4 cup coconut oil (melted) or avocado oil

2 tablespoons apple cider vinegar

1 -2 tablespoons Bragg Organic Sprinkle Seasoning or Italian Seasoning (blend of oregano, basil, thyme, sage, rosemary and marjoram)

1 -2 teaspoons garlic powder

1 tablespoon Himalayan pink salt

1/4 teaspoon cayenne pepper


 

Directions:

Preheat oven 420 convection.

Prepare a cookie sheet by lining it with parchment paper. This makes for an easy clean up!

Wash sweet potatoes and cut in half, then cut into strips.

Place fries in bowl with remaining ingredients and toss to coat. Put cut potatoes on prepared cookie sheet.

Bake at 425 convection for 40 minutes. Halfway through baking, scrap from pan with spatula and continue to bake.

After 40 minutes, remove from oven and enjoy!

***You can prep a day or two before, place the marinated fries in a sealed container, and bake 40 minutes before you plan to serve.

Baby’s First Bone Broth \\ Sweet Laurel

I’ve been doing lots of research over the past few months in order to prepare for Nico’s transition into eating solid food. Nico is still about 98% breastmilk fed. He hasn’t been super into solids, but to me, that’s ok because I love nursing him! I’ve read a few books on the topic and consulted with my nutritionist, Margaret Floyd. I love her approach as it is filled with nutrient-dense, real food and also very practical. Margaret maneuvered through my autoimmune disease and has successfully helped me with the daunting task of introducing my Nico to solid foods

One of the first foods she recommends is bone broth. Bone broth, considered around the world as a health tonic, has been used for centuries as a healing food. As real food expert Nina Planck has stated, “it is digestible, nutritious and tasty. Broth is perfect for babies (Real Food for Mother and Babies, 2009).”

I adapted this recipe from my nutritionist Margaret’s original recipe. Margaret wrote her basic approach to introducing solid food here, and why bone broth is a great choice for babies!  Read up on it, and then cook up a pot of bone broth for you or baby!

Baby's First Bone Broth \\ Sweet Laurel

Baby's First Bone Broth \\ Sweet Laurel

Baby's First Bone Broth \\ Sweet Laurel

Baby's First Bone Broth \\ Sweet Laurel

Baby’s First Bone Broth


 

Ingredients:

chicken bones, including the ligaments and joints (be sure to use bones from organic, pastured raised chickens)

1-2 tablespoon apple cider vinegar

pinch of Himalayan pink salt

filtered water


 

Directions:

Put the bones, vinegar, and salt into the stock pot. Cover with filtered water.

Bring to a boil and skim any foam off the top. The foam is just any impurities coming out of the bones. Sometimes it’s there, sometimes it isn’t.

Reduce the heat on your stove to the lowest possible and gently simmer your broth for at least 8 hours, up to 48 hours. The rule of thumb is the bigger the bones, the longer you need to simmer your broth. Make sure not to cook the broth at too high a temperature! It will denature some of the proteins and create natural MSG. We put the stove at the lowest temperature and just leave it for a couple of days.Strain out the bones and veggies, and either use

Strain out the bones and veggies, then either use immediately or store in a big glass jar in your fridge. It can last for a week.

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

This Greek girl cannot get enough Tzatziki! The creamy, cucumber and dill sauce goes with everything, seriously. Whether it is grilled veggies, salad, or kebabs, the list goes on. I first started to make my own Tzatziki for my husband, who has been dairy free since childhood. This is the version I make for my him, and nearly every family gathering. Enjoy this recipe, and do me a favor: Chop up some bell peppers or celery and dip them into your Tzatziki for a snack. You will fall in love instantly!

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki

Yields about 2 cups


 

Ingredients:

2 cups unflavored yogurt (I always use a clean, unsweetened store-bought version or I make my own coconut yogurt. You can also use goat or sheep’s milk yogurt if you tolerate it) 

3 cloves garlic, chopped

1/2 cup dill, chopped

1 cucumber, shredded

1/2 teaspoon Himalayan pink salt

1 lemon, squeezed

1/4 cup olive oil

Cracked pepper to taste


 

Directions:

Mix all ingredients in a bowl and chill for about an hour. Enjoy with veggies or my favorite grain-free crackers from Simple Mills! Store refrigerated in an airtight container for up to 5 days.

Note about the crackers: These are seriously so good, so good that they were in my hospital bag when I gave birth to sweet Nico! I love that they are made with sprouted seeds, making it easier for digestion. The original flavor is my favorite, but they’re all super yummy.

Baby Beautycounter \\ Sweet Laurel

Beautycounter is my go-to for all things safe beauty. I don’t wear a ton of make up, but when I do, everything I wear is from Beautycounter.  I am happy to say Beautycounter is a company we’ve worked with regularly at Sweet Laurel. They have partnered with us at events, hosted workshops with us and shared our recipes!

I trust their products, and can confidently wear them without worrying about toxic chemicals seeping through my pores. Recently, I’ve re-thought everything I put on my face and body because I’ve been pregnant and breastfeeding for the past year. Make up and beauty products tend to have ingredients that are highly toxic, and unfortunately the United States does not monitor what companies put into their products. For example, the European Union has banned 1,400 chemicals from use in beauty products. That means beauty and make up products are far safer in Europe then in America! Fortunately, Beautycounter has come to the scene here in the states. Their goal is to create beauty products that are safe to use, sans chemicals, with high quality, long lasting appeal. As you can see, I love Beautycounter and what they stand for.

I was overjoyed last year when I discovered Beautycounter launched a baby line! I got my hands on a couple of their products, and have already used them on Nico! Nico has sensitive skin, so I’m super careful with what I use for soap, lotion, etc. Fortunately, the products have worked great for Nico, and we both love using them!

Baby Beautycounter \\ Sweet Laurel

Baby Beautycounter \\ Sweet Laurel

Baby Beautycounter \\ Sweet Laurel

Baby Beautycounter \\ Sweet Laurel

I highly recommend the diaper rash cream and gentle all over wash. They also have this roomy diaper bag! I don’t know about you, but for me, I always need more room in my diaper bag. This one sure does the trick!

Something else I love about Beautycounter is how spot on their packaging is. Always simple, chic and beautiful. They nailed it! I hope you are able to get your hands on Beautycounter soon! I know you (and your baby) will be glad you did. xo, Laurel

What’s In My Fridge \\ Sweet Laurel

I love this interview I did with The Chalkboard Mag! They took a look in my fridge and I got to share a little about my love of all things Sweet Laurel! One thing that’s apparent here, is that I’m a veggie lover! Yes, I know Sweet Laurel is all about sweets, but let me introduce you to savory Laurel! I sure eat my fair share of veggies. If you have any questions about some of my go – to’s, leave them in the comments! xo, Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

FOOD PHILOSOPHY IN ONE SENTENCE:

Eat wholesome yet delicious food every day.


 

ALWAYS IN MY FRIDGE:

Kale, coconut, chocolate, and crudité.


 

7 RECIPE STAPLES ALWAYS ON HAND:

For my recipes, pretty much any of them can be made if you have almond flour, coconut oil, Himalayan pink salt, 100% maple syrup, organic eggs, coconut milk, and cacao.


 

MUST-HAVE MUNCHIES:

I am into accessible veggies: half an avocado, cut up celery, cucumber, carrots and cooked sweet potatoes. I am not a big snacker, but I am a big vegetable eater!


 

FAVE CONDIMENTS:

Our all-time favorite condiment is Sweet Laurel vegan caramel! Other condiments on the savory side I enjoy are Primal Kitchen Foods mayo and Kerrygold butter. Yes, butter. I developed a strong craving for it during my pregnancy, and I’ve been tolerating it well, so I enjoy it in moderation.


 

INGREDIENT THAT MAKES EVERYTHING TASTE BETTER:

When I cook, I love to use some delicious savory staples like garlic, Himalayan pink salt, apple cider vinegar and fun things like cayenne pepper. When I bake, a balance of moisture enriching, yet nutrient-dense ingredients make everything taste better. I work with five core ingredients at Sweet Laurel: almond flour, coconut oil, 100% maple syrup, organic eggs, and Himalayan pink salt. These are my star ingredients and the secret to a delicious grain-free, refined sugar-free and dairy-free treat that tastes delicious!


 

GO-TO PROTEINS:

Organic eggs, wild-caught fish, organic chicken, turkey, and beef.


 

BEST BARGAIN:

I buy in bulk whenever I can through health food stores and co-ops. This is great for spices, organic nuts and other frequently used items and pricier items.


 

BEST LABEL-READING TIP:

I always check for whole-food ingredients. If the foods originate from earth and are used in their natural form, I’m good with them.


 

FAVE VEGGIE + WHAT YOU MAKE WITH IT:

This changes, but currently I’m obsessed with making kale chips in the oven. It takes just a few minutes, and my salty, crunchy craving is usually taken care of shortly thereafter.


 

MUST-HAVE PANTRY STAPLES:

Sweet Laurel vanilla extract. We make our own, grain- and gluten-free, with tequila!


 

CRAZIEST THING I BUY:

The $30 coconut yogurt. Jam packed with probiotics, a little goes a long way. I’m definitely addicted.


 

SWEETS AND OTHER INDULGENCES:

I indulge in 100% cacao from Chocovivo every day. It is not a sweet per se, but an indulgence for sure. Made from cacao beans and stone ground into chocolate right here in Los Angeles.


 

DAIRY OR NON-DAIRY FAVES:

Like I said, hooked on coconut yogurt.


 

SKIP LABELS THAT READ:

‘High-fructose corn syrup,’ ‘cane sugar,’ etc.


 

FAVORITE SPLURGE:

I love supporting small food businesses. From time to time I will go to natural food stores and just pick up a few random food products, just to try them out!


 

FOR LAST MINUTE ENTERTAINING:

I whip up my snickerdoodles! Just five ingredients and delicious.


 

FAVORITE PLACES TO SHOP:

Erewhon Natural Foods, Rainbow Acres.


 

SIMPLE GO-TO RECIPE:

My brownies. Topped with our vegan caramel, you’re instantly in dessert heaven.


 

BEST FOOD MEMORY:

Making banana bread with my mom when I was five or six. I remember tasting the batter and being instantly hooked!

 

(Photo credit: Elsie Dardon)